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Extension > Youth Development > Minnesota 4-H > Projects > Healthy Living > Food & Nutrition

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Food & Nutrition Project

Everyone eats, but not everyone makes healthy eating choices. Learn how to pick healthy foods, prepare nutritious meals, and make smart food purchases. Discover the science behind making food and keeping it safe. Explore careers related to food and nutrition.

kids making meals

To view county or local club events, visit the county website.

View all 4-H events

Minnesota State Fair

4-H plays a pivotal role in youth development and public education at the Minnesota State Fair. Over 7,000 4-H youth have the opportunity to interact with the public and educate fairgoers through 4-H exhibits, demonstrations, performances, and 4-H promotion. More info.

Level 1 learning goals:

This project manual is divided into six "bites": Once You Swallow, Money Talks, Play It Safe, Kitchen Magic, Eat It Later, and Imagine That. In addition to the activities in the manual, there are exciting recipes and interesting food facts.

Level 2 learning goals:

Solve problems, acquire information (learn to learn), make decisions, keep records, and learn how to use resources wisely. Fun packed recipes allow choices for food preparation, such as pretzels, biscuits casseroles and lasagna. Learn how to select healthy food and how to preserve and prepare foods. Learn to evaluate fad diets and connect emotions to eating habits. Learn how to can foods.

Level 3 learning goals:

Learn how to alter recipes, plan menus and plan & cater a party.

Other online resources

Food review or cook-off

Each county incorporates in their program food review. Food review has three components: preparing and presenting a dish, participating in an interview, and recording project experiences. Cook-off experiences may be offered in a county or region.

Note for baked product competitions: Fillings, frosting, glazing, pie filling, and meringue, whether uncooked or cooked, may not contain cream cheese, whipped cream, unpasteurized milk or eggs/egg whites (pasteurized eggs or eggs cooked to 160°F may be used). Home-canned fruits, vegetables, or meats are not permitted either. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Whenever possible, baked products should be transported and stored in chilled coolers (41°F).

Presidential Active Lifestyle Award Challenge (PALA)


To get involved with the 4-H Food & Nutrition Project, contact your county 4-H office.

Kelly Wilkins, 507-634-6641
Becky Moe, 320-632-0161

All resources on this page have been reviewed by our faculty and included for their educational value. No endorsement is intended or implied. Minnesota 4-H does not profit from the inclusion of any commercial project resources.

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